寿司The Sushi Directory
Guide · Omakase

Your first omakase: a practical guide

Assorted nigiri and gunkan at a sushi bar
Photo: bady abbas on Unsplash

Omakase (お任せ) means "I leave it to you". At a sushi counter it is a set sequence of pieces chosen by the chef for that day's fish, served one at a time and eaten as soon as each is placed in front of you.

Booking

What it costs

Prices vary widely by city. Lunch is usually cheaper than dinner, and newer or value counters cost a fraction of famous names. Each listing in this directory shows a price band relative to its country, from ●○○○ to ●●●●. Drinks, service charge and tax may be extra.

The usual order

Most Edomae counters move from light to rich: white fish, then silver-skinned fish, then tuna from lean to fatty, shellfish, uni and roe, anago, and finally tamago and a small roll. See the full sequence and look up any piece in the sushi guide.

At the counter

Halal and dietary requests

Raw fish and shellfish are generally fine for many Muslim diners, but nikiri, sushi rice and some sauces can contain mirin or sake. Ask when you book whether the chef can serve without them. Read our halal sushi guide for the details.

Where to try it

Browse omakase counters in Tokyo, New York, Singapore, Jakarta and every other city, or filter by "Omakase" in the interactive directory.